Milk, extract, and sweetened flakes combine to create a coconut trifecta in this deliciously creamy dessert.
Coconut Custard Pie with Coconut Whipped Cream
Makes 1 (9-inch) pie
- All-Butter Piecrust (recipe follows)
- 1 cup whole milk
- 1 cup canned unsweetened coconut milk
- ½ cup sugar, divided
- 4 large egg yolks
- 3 tablespoons cornstarch
- ⅛ teaspoon kosher salt
- 1 cup sweetened flaked coconut
- 1 teaspoon vanilla extract
- ¼ teaspoon coconut extract
- Coconut Whipped Cream (recipe follows)
- Garnish: toasted sweetened flaked coconut
Coconut Whipped Cream
- 2 cups cold heavy whipping cream
- 6 tablespoons sugar
- ⅛ teaspoon coconut extract
- 1¼ cups all-purpose flour
- 1 tablespoon granulated sugar
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 4 to 6 tablespoons ice water
- On a lightly floured surface, roll All-Butter Piecrust into a 13-inch circle about ⅛ inch thick. Transfer crust to a 9-inch cast-iron pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch from edge of pan. Fold edges of dough under, and crimp as desired. Using a fork, prick bottom and sides of crust all over. Freeze until firm, about 30 minutes.
- Preheat oven to 425°.
- Top piecrust with a piece of parchment paper, letting excess extend over sides of pan. Add pie weights.
- Bake until crust is dry and lightly browned, about 15 minutes. Carefully remove parchment and weights. Bake until crust is golden brown, about 8 minutes more. Let crust cool completely on a wire rack.
- In a medium cast-iron Dutch oven, heat whole milk, coconut milk, and ¼ cup sugar over medium heat, stirring frequently, until mixture is steaming and sugar is dissolved (do not boil). In a medium bowl, whisk together yolks, cornstarch, salt, and remaining ¼ cup sugar until smooth. Gradually whisk hot milk mixture into yolk mixture.
- Return milk mixture to pot; bring to a boil over medium heat, whisking constantly. Boil, whisking constantly, for 2 to 3 minutes. Remove from heat; whisk in flaked coconut and extracts.
- Pour filling into prepared crust. Cover with plastic wrap, pressing directly on surface of custard to prevent a skin from forming. Refrigerate pie until cold before serving, 3 to 4 hours or overnight. Top with Coconut Whipped Cream just before serving. Garnish with toasted coconut, if desired.
Coconut Whipped Cream
- In a large bowl, beat cream, sugar, and extract with a mixer at low speed until foamy. Gradually increase speed to high, beating until stiff peaks form.
- In the work bowl of a food processor, pulse together flour, sugar, and salt until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add 4 tablespoons ice water through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Slowly add remaining ice water, 1 tablespoon at a time, if necessary.
- Turn out dough onto a lightly floured surface, and shape into a disk. Wrap dough in plastic wrap, and refrigerate for at least 1 hour or up to 2 days. Let dough stand at room temperature for 10 to 15 minutes before rolling.
Kitchen Tip: Shake your can of coconut milk well before you measure it. Coconut Whipped Cream can be made several hours before serving and refrigerated.